目的 探究酒苁蓉wine-steamed Cistanche deserticola鼓风干燥、远红外干燥和真空微波干燥的干燥特性，比较3种干燥方法对酒苁蓉饮片的影响，并建立酒苁蓉饮片的筛选方法。方法 使用Weibull分布函数拟合酒苁蓉的水分比，计算水分扩散系数和干燥活化能，用以探究酒苁蓉的干燥特性；测定酒苁蓉硬度、复水比、微观结构、颜色、滋味、气味和苯乙醇苷类成分松果菊苷、肉苁蓉苷A、管花苷A、毛蕊花糖苷、异毛蕊花糖苷和2'-乙酰基毛蕊花糖苷，分析不同方法干燥酒苁蓉的质地结构、性状和成分变化；通过相关性分析建立了基于电子舌的酒苁蓉饮片筛选方法。结果Weibull分布函数的拟合效果良好；水分扩散系数的变化解释了不同方法干燥酒苁蓉时的传质差异；鼓风干燥、远红外干燥和真空微波干燥的能耗分别为14.31、21.18、65.20 kJ/mol。基于酒苁蓉饮片质地、性状的偏最小二乘-判别分析（partial least squares-discriminant analysis，PLS-DA）模型可以区分真空微波干燥、远红外干燥和鼓风干燥饮片，不同方法干燥酒苁蓉间的差异主要由整体滋味（通用传感器，general-purpose sensor，PKS）、酸味、黄蓝色值（bule/yellow coordinate，b^*）和硬度产生。滋味与苯乙醇苷类成分间的相关性系数高，具有显著性差异（P＜0.05、0.01），可以用于酒苁蓉饮片的筛选。在所有干燥方法中，远红外60 ℃干燥酒苁蓉饮片中6种成分总量最高，其次是远红外40 ℃干燥、鼓风80 ℃干燥和真空微波76 ℃干燥。结论Weibull分布函数能够用于酒苁蓉饮片的干燥特性分析，干燥对酒苁蓉的质地结构、性状和苯乙醇苷类成分均存在影响，电子舌可以用于酒苁蓉饮片的初步筛选。

Objective To explore the drying process of wine-steamed Cistanche deserticola (WCD) by hot-air drying, far-infrared drying and vacuum microwave drying, compare the effects of three drying methods on WCD pieces, and establish a screening method for the quality of decoction pieces. Methods The Weibull distribution function is used to fit the moisture ratio of WCD, and the moisture diffusion coefficient and drying activation energy are calculated to explore the drying mechanism of WCD. The hardness, rehydration ratio, microstructure, color, taste, smell and phenylethanoid glycoside components (PGC) of WCD including echinacoside, cistanoside A, tubuloside A, acteoside, isoacteoside and 2'-acetylacteoside were determined to analysis the texture structure, properties and composition changes. Through correlation analysis, the quality screening method of WCD based on electronic tongue was established. Results The fitting effect of Weibull distribution function is good. The change of water diffusion coefficient explains the difference of mass transfer in different drying methods of WCD. The energy consumption of hot-air drying, far infrared drying and vacuum microwave drying are 14.31, 21.18, 65.20 kJ/mol respectively. Partial least squares-discriminant analysis (PLS-DA) model based on the texture and properties of WCD can distinguish vacuum microwave drying, far infrared drying and hot-air drying. The differences between different methods of drying WCD are mainly caused by the general-purpose sensor (PKS), sour taste, bule/yellow coordinate (b^*) and hardness. And the correlation coefficient between taste and PGC is high, with significant differences (P < 0.05, 0.01), which can be used to screen the quality of WCD. Among all the drying methods, the total amount of six components in the WCD pieces at 60 ℃ by far infrared is the highest, followed by far infrared drying at 40 ℃, hot-air drying at 80 ℃ and vacuum microwave drying at 76 ℃. Conclusion Weibull distribution function can be used to analyze the drying characteristics of WCD. Drying affects the texture structure, properties and PGC of WCD, and electronic tongue can be used to screen the quality of WCD.

R283.6

国家自然科学基金项目(82274100)